POLLY DALLAS

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KINDLY NOTE: my url is not for sale, trade, exchange, etc. no enquiries please and no further discussion.

slowcoolassault:

End of the Albany Bulb is now live at Slow Cool Assault.  See more photos by teetonka of the community that has made it’s home at the end of this former landfill. 

slowcoolassault:

End of the Albany Bulb is now live at Slow Cool Assault.  See more photos by teetonka of the community that has made it’s home at the end of this former landfill. 

slowcoolassault:

Studio visit w/ Joshua Mays - Oakland - Photo by David Polka

slowcoolassault:

Studio visit w/ Joshua Mays - Oakland - Photo by David Polka

slowcoolassault:

Studio visit w/ Joshua Mays - Oakland - Photo by David Polka

slowcoolassault:

Studio visit w/ Joshua Mays - Oakland - Photo by David Polka

slowcoolassault:

Studio visit w/ Joshua Mays - Oakland - Photo by David Polka

slowcoolassault:

Studio visit w/ Joshua Mays - Oakland - Photo by David Polka

slowcoolassault:

Studio visit w/ Joshua Mays - Oakland - Photo by David Polka

slowcoolassault:

Studio visit w/ Joshua Mays - Oakland - Photo by David Polka

slowcoolassault:

Studio visit w/ Joshua Mays - Oakland - Photo by David Polka

slowcoolassault:

Studio visit w/ Joshua Mays - Oakland - Photo by David Polka

mountaincreatures:

Big Trees - no doubt about it,these trees are the tallest in the world

mountaincreatures:

Big Trees - no doubt about it,these trees are the tallest in the world

mountaincreatures:

thankful 

mountaincreatures:

thankful 

mountaincreatures:

The goats sure know howta chill. Makes me want to hunker down in the grass with a good book and a glass of sweet tea.

mountaincreatures:

The goats sure know howta chill. Makes me want to hunker down in the grass with a good book and a glass of sweet tea.

cabinporn:

A-frame near Snæfellsnes, Iceland

Contributed by Julia Mai.

cabinsupplies:

Magnus Nilsson’s Cookbook
Faviken is the first major cookbook by Magnus Nilsson, the 28-year old chef whose restaurant is located on a 20,000 acre farm and hunting estate in Northern Sweden. In Faviken, Nilsson writes about how he only cooks with ingredients that are raised, farmed and hunted in the immediate vicinity of his remote restaurant. The food served at Faviken - from the dairy to the meat to the vegetables - is harvested, butchered and preserved by hand using the most natural and primitive methods possible, and Nilsson is in factor of simple cooking methods such as roasting over open coals. This approach results in the highly creative food and intense flavors of which, far from seeming traditional, are remarkable.

cabinsupplies:

Magnus Nilsson’s Cookbook

Faviken is the first major cookbook by Magnus Nilsson, the 28-year old chef whose restaurant is located on a 20,000 acre farm and hunting estate in Northern Sweden. In Faviken, Nilsson writes about how he only cooks with ingredients that are raised, farmed and hunted in the immediate vicinity of his remote restaurant. The food served at Faviken - from the dairy to the meat to the vegetables - is harvested, butchered and preserved by hand using the most natural and primitive methods possible, and Nilsson is in factor of simple cooking methods such as roasting over open coals. This approach results in the highly creative food and intense flavors of which, far from seeming traditional, are remarkable.

shallowsprings:

⊱ crystals ⊹ fantasy ⊹ nature ⊰

shallowsprings:

⊱ crystals ⊹ fantasy ⊹ nature ⊰

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